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December 17, 2012

Mint Chocolate Chip Cookies


I had intended to start posting new creations this week, but then I realized that it’s the week before Christmas and that’s just crazy!  So, Amy’s Confectionery Adventures will officially launch in January.  Until then, let’s enjoy some festive treats from my first blog, Amy’s Cooking Adventures, in Blast from the Past Week!

This recipe originally posted as a guest post last year, but the cool mintiness is still one of my favorites!


Are you ready for this year’s first Christmas cookie?  I have a great one for you!

These little lovelies are chocolate chip cookies that taste like thin mints and mint chocolate chip ice cream all in one.  Hello,  Delicious!

The key to these cookies is the combination of mint baking chips and peppermint extract in the dough, plus a little green food coloring to make them “look” minty.  While these cookies would be fantastic at any time of year, I can specifically see them, in all their festive green glory, at Christmas or St. Patrick’s Day.  So pull up a glass of milk and enjoy!



Recipe Notes:
*If you love buttery cookies, feel free to substitute butter for the Crisco in the recipe.  It may change the texture slightly.
*You can also omit the whole wheat flour and use all purpose in its place, but I like the extra fiber for my kids.

Mint Chocolate Chip Cookies

1 cup Crisco
¾ cup white sugar
¾ cup brown sugar, packed
1 tsp baking soda
1 tsp vanilla extract
1 tsp peppermint extract
3 large eggs
1 cup whole wheat flour
1 ¼ cups all purpose flour
¾ cup Andes Mints Baking Chips
1 ¼ cups mini chocolate chips
Green food coloring (optional)


Preheat oven to 350 degrees F.

In the bowl of a stand mixer, cream together the Crisco, white sugar, and brown sugar.

Add in the baking soda, vanilla, peppermint and eggs.  Mix on medium speed until well combined.  Add food coloring until the desired shade is reached.

Turn the mixer to low and add in the flours until combined.  Turn
off the mixer and stir in the chocolate chips and the mint chips.

Using a two tablespoon cookie scoop, drop dough onto cookie sheets, at least 1 inch apart.  Bake for 8-10 minutes or until just set. 

Remove from the oven and let cool on pans for 5 minutes, then scoop onto wire racks and cool completely.  Store in an airtight container up to a week.



2 comments:

  1. Yum! I absolutely love mint chocolate chip cookies.

    Just wanted to let you know I featured them on my blog today! Stop by and grab a button if you want! http://practicallyfunctional.net/2013/01/the-fun-in-functional-link-party-31/

    ReplyDelete
  2. Mint chocolate chip is the best flavor combination ever! Thank you for also linking this up to Tasty Thursday :)

    ReplyDelete

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